It seems as if Chaga was meant to be paired with chocolate. Chaga naturally has that earthy, subtle flavor that compliments so well with the natural bitterness of cacao. In this recipe, Liz Carlile of motherhoodunstressed, takes your traditional brownie recipe and jazzes it up by making it paleo and auto-immune friendly using almond flour in place of traditional all-purpose flour and emphasizing pumpkin puree to boost the juiciness of the brownie and amps up the beta-carotene and fiber content of the brownie and of course adding in some grounding Chaga extract to boost the anti-oxidant and anti-inflammatory potential of this recipe. We hope you dig this Chaga-infused brownie deliciousness! Be sure tag her and us if you make this recipe!
Directions: Preheat oven to 350 F, mix wet and dry ingredients separately then blend, pour into a greased baking dish, bake for 30 minutes or until it comes out clean. Let cool and ENJOY!!
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